Cream Cheese Cake
Cream Cheese Cake prepared with cream cheese, buttermilk, eggs, and vanilla, then finished with a smooth cream cheese frosting. A rich yet tender sheet cake that bakes evenly and slices beautifully for any occasion.
Print
Pin
Servings: 12
Ingredients
Cake
- 1 8 oz package cream cheese softened
- ¾ c vegetable oil
- 2 c granulated sugar
- 3 large eggs
- 1½ tsp vanilla extract
- 3 c all-purpose flour
- 1 tbsp baking powder
- 1½ tsp salt
- 1¼ c buttermilk
Frosting
- 1 c unsalted butter softened
- 1 8 oz package cream cheese softened
- 2 tsp vanilla extract
- ½ tsp salt
- 4 –5 c powdered sugar
Instructions
Prepare the Pan and Oven
- Preheat the oven to 325°F (165°C). Grease a 9×13-inch baking dish and set aside.
Mix the Cake Batter
- In a large mixing bowl, beat the cream cheese until smooth. Add the vegetable oil and granulated sugar and mix until fully incorporated. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Add the Buttermilk
- Gently mix in the buttermilk until the batter is smooth and evenly blended.
Bake the Cake
- Transfer the batter to the prepared baking dish and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Prepare the Frosting
- In a large bowl, beat the butter and cream cheese until smooth. Gradually add the powdered sugar, followed by the vanilla extract and salt, mixing until the frosting is creamy and spreadable.
Frost and Chill
- Spread the frosting evenly over the cooled cake. Refrigerate until ready to serve.
Notes
To make this Cream Cheese Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Verify that the baking powder and powdered sugar used are certified gluten-free.